Chef Profiles

Chef Doug Wong (resident in-house Chef at The Cheese Wedge):

Chef Doug has had a passion for creating interesting flavours from a very young age, experimenting with Asian, European and Spanish influences in family dinner preparations since he was 9 years old.

After attending Lambton College's culinary management program under Chef Alistair Mackay, Chef Doug spent many years honing his skills at fine dining restaurants in Lake Louise and Whistler - always combining culinary experiences with his love of music & travel (to the Far East, Australia, Europe, South America and Mexico). Chef Doug has returned to his home town of Sarnia to share his passions. He is excited to collaborate with The Cheese Wedge to help showcase our cheeses and his skills. From events and cooking classes, to comfort meals to take home - he will bring bites of bits of the world to your life.

Chef Andrew McNaughton:

Chef Andrew is a graduate of the prestigious Stratford Chef School. He shares a love of cooking and experimenting as well as understanding the potential food has to offer. Andrew seeks local and seasonal ingredients, this is where he finds his inspiration. Chef Andrew is creative and passionate about food. His eye for detail comes out when admiring his beautiful, thoughtful courses.

Chef Paresh Thakkar:

Chef Paresh Thakkar is the owner of Personal Touch Eatery & Catering. He opened the business in 2011 after completing the Culinary Management program at Fanshawe College and working at restaurants/catering business in London, Sarnia and Canmore, AB. Personal Touch is located at 144 Mitton St. South in Sarnia, Ontario and is (currently) open Tuesday to Friday, 11-5:30.

The eatery’s menu includes eclectic sandwiches, a themed entrée, and ever changing soups, salads, and dips. "It’s fun to create different flavours and to change it up". Features are inspired based on what Chef Paresh finds at the farmer’s market. Alongside the Eatery, Paresh offers a variety of catering experiences, from in-home private dinners to weddings, cooking classes and more. He doesn’t have set menus as he loves to create a unique experience each time. Operating Personal Touch gives him the creative freedom to cook unique dishes with global flavours.

Chef Paresh had the opportunity to compete on Chopped Canada on the Food Network in 2016. He was able to rally the community together for a watch party raising money for 3 local charities.

Chef Joe Paquette:

Chef Joe has had 20 plus years of experience in the food industry, and he graduated from Stratford Chef School. Chef Joe is currently the owner/operator of Joe Paquette Catering (local to the area) and teaches at Lambton college in the Culinary program. Chef Joe Paquette specializes in weddings, house parties, and cooking classes and LOVES to customize menus to meet each clients needs.

Chef Thaddeus Gorski:
Thaddeus is a red seal chef turned Accountant. His love of food has never left him. He has worked all over including Vineland Estate Winery, Fairmont Chateau Whistler, Fairmont Chateau Lake Louise and most recently worked at Abruzzi Restaurant in London. His artistic plates will amaze your eyes and delight your palette.

Oystertaker Anthony Wing:
Anthony is a Concert pianist & world class oyster shucker. He considers himself an oyster ‘celebrant’ bringing tastes of the world to his hometown and Southwestern Ontario. Anthony has competed Nationally and Internationally in shucking competitions, and is a master at his craft calling oyster shucking a ‘performance Art’. Anthony was titled “The Oystertaker” by a well respected colleague in the oyster shucking industry and he ran with it. He makes all his own delicious condiments and is proud of his quince jam, rightly so. Anthony will educate you, teach you and test you.